Take your crushed Graham crackers and pour into the tray. Add salt and ground cinnamon and mix with a spoon. Pour melted butter over the crushed crackers and mix well. Once butter is mixed into the Graham crackers, press all of it down to create your bottom layer or crust.

Then take your chocolate chips and pour right on top of the Graham cracker crust. Spread out evenly.

In the bowl, add coconut flakes and both nuts. Mix well, then spread evenly over the chocolate chips.

Use your spoon to drizzle and spread the condensed milk over the entire baking dish. Place in the oven and bake for 28-32 minutes or once the edges become golden and the coconut flakes brown slightly.

Allow to cool for 10-15 minutes before slicing. For clean slices, cool completely and refrigerate for 30 minutes before slicing.

Enjoy! Xo

Hot out of the oven! So good!

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the U.S. for the rest of the year, she works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.